Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

Rated 5 out of
5 by
LaughingNana from
This is the recipe directly off the Sure Jell package.This is the recipe directly off the Sure Jell package. Of course it's perfect. The one for Strawberry Rhubarb Jam is on kraftrecipes.com and calls for 1 cup crushed strawberries and 1 cup finely chopped rhubarb to 4 cups of sugar - so it's the same ratio of ***** to sugar as this is. It too is the perfect tart and sweet jam.
Shuster berries offer more tartness than super sweet berries like **** berries. You decide how much sweetness or sourness you want to have.

Date published: 2015-05-30

Rated 1 out of
5 by
drbd from
Way too sweet and didn't setMost recipes on the pectin box have a higher fruit: sugar ratio, but I figured I'd give this a chance because of the relative ease and good reviews. I was excited to have PBJ toast for breakfast as it has finally sat out long enough, but WOW it is like I'm eating peanut butter toast with a spoonful of sugar on it - can't really taste the strawberry or rhubarb, but can taste gritty sugar granules :(. To add insult to injury, I had to spoon it out of the jar because it is still super liquidy.
I would avoid this recipe in the future, or if you are looking for a recipe, go elsewhere because this one is a stinker. Normally I try to offer tweaks to recipes that don't turn out great, but this one's not worth the effort...just find one with a better ratio

Date published: 2017-04-23

Rated 1 out of
5 by
YuckworstIveevermade from
Absolutely horrible textureUncooked rhubarb, chopped fine, is like putting sawdust into otherwise delicious strawberry jam. Total waste of strawberries, sugar, Sure-Jell, and time. The orioles will be eating this stuff out of their jelly feeder because it's no good for people.

Date published: 2017-07-13

Rated 3 out of
5 by
Justmeagain from
Too sweetThis is a very easy recipe. I didn't get it to set up fully, but it's usable. My complaint is it way too sweet. I searched web for a low sugar recipe but couldn't find one.

Date published: 2017-07-02

Rated 5 out of
5 by
sillybean1 from
Strawberry jam used to be my favorite, until I tried this one.Strawberry jam used to be my favorite, until I tried this one. Everyone I've given it to loves it as well!

Date published: 2006-06-16

Rated 2 out of
5 by
jsshort from
I couldn't get the sugar to dissolve with the little bit of juice it produced from the...I couldn't get the sugar to dissolve with the little bit of juice it produced from the strawberries.

Date published: 2002-06-15

Rated 3 out of
5 by
suziq1949 from
was easy but I think too sweet.was easy but I think too sweet. did anyone try and reduce sugar?

Date published: 2013-06-17

Rated 5 out of
5 by
popeland1 from
Wonderful sweet slightly tart taste.Wonderful sweet slightly tart taste. Easy to make